Chicken Xacuti Recipe

• 1 kg Chicken
• 1 tsp Salt
• 20 flakes Garlic
• 5" Ginger
• Coriander Leaves
• 4 green Chilies
• 1 tsp Turmeric Powder
• 1 large Coconut (grated)
• 4 large Onions (sliced)
• Oil
• 8 Kashmiri Chilies
• 3 Cinnamons
• 2 Cardamoms (peeled)
• 1 poppy flower (dagarful with seeds removed)
• Nutmeg
• 2 tbsp Coriander Seeds
• 1/2 tsp Aniseeds (baddixep)
• 1tsps. Poppy Seeds (coscos)
• 1 Mace (potri)
• 2 tbsp Ghee
• 4 large Onions (chopped)
• 10 flakes Garlic (chopped)
• 6 Tomatoes (cut into quaters)

• Cut chicken into small pieces after cleaning. Apply salt on them and keep them aside.
• Grind garlic, ginger, coriander leaves, green chilies, and turmeric powder to make a paste. Rub this paste on the chicken.
• Roast the grated coconut with sliced onions in a frying pan, till they become brown in color. Grind this fried mixture to make a thick paste. Keep aside.
• Heat 1 tbsp oil in a pan and roast Kashmiri chilies lightly. Transfer them to a plate.
• Roast cinnamons, cardamoms, poppy flower, nutmeg and coriander seeds in the same pan. Mix roasted chilies with them.
• Now, roast coriander seeds, mace, aniseed and poppy seeds very lightly. You can add some more oil to roast, if it is required.
• Grind all the roasted spices to make a fine paste.
• Melt ghee in a large pan and fry chopped onions and garlic, till they become tender.
• Add marinated chicken and lid the pan. Cook till the chicken pieces become tender.
• Now, add the spice paste and the coconut paste to the chicken and cook for another ten minutes.
• Add tomatoes and let it simmer for 5 minutes.
• Serve chicken Xacuti with lemon slices.